Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©

2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Photo By: DK - Vegetable Gardening ©2007 Dorling Kindersley Limited Cabbage ‘Pixie’ One of the earliest pointed cabbages, which can be picked young as spring greens or allowed to mature into a firm-hearted cabbage.

A reliable crop that can be harvested in time to leave soil clear for spring sowings. Sow: Midsummer Harvest: Midwinter to late spring Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Cabbage ‘Marner Early Red’ (syn. ‘Marner Fruerot’) This dense-hearted cabbage is one of the first reds to reach maturity. The outer leaves are tinged with gray; thehead is an intense red and has a peppery flavor best appreciated raw. Sow: Midwinter to early spring Harvest: Midsummer to late summer Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Cabbage ‘Derby Day’ A traditional, pale green ball head cabbage for early summer harvest. Its resistance to bolting has long made it popular with gardeners, and the mature cabbages can stand even summer heat.

Sow: Late winter to early spring Harvest: Early to late summer Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Cabbage ‘Minicole’ F1 Ideal for small gardens, this white ballhead cabbage produces small, uniform heads on compact plants. Plant closely for a bumper harvest of fall cabbages, which will stand in the ground for up to three months. Sow: Early to late spring Harvest: Early fall to early winter Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Cabbage ‘Hispi’ F1 Another favorite, this pointed cabbage reliably produces compact, tasty, dark green heads. The cabbages mature rapidly, and successional sowings provide a harvest from late spring into fall. Sow: Late winter to late summer Harvest: Late spring to late fall Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Cabbage ‘Red Jewel’ F1 The claret-colored leaves dusted with silver make this one of the best cabbages for ornamental plantings.

The tight round heads also taste delicious and will stand in the ground well or store indoors. Sow: Early spring to early summer Harvest: Midsummer to early fall Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Cabbage ‘January King 3’ This traditional winter cabbage has good frost resistance and appetizing sweet crunchy leaves. The frilly-edged leaves are tinged with pink and also look beautiful in the winter garden. Sow: Mid-spring to early summer Harvest: Late fall to late winter Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Cabbage ‘Tundra’ F1 A cross between a savoy and a white cabbage, this extremely hardy variety produces solid round heads of tasty crisp leaves. The long cropping season makes this a really useful addition to the vegetable patch.

Sow: Early spring to early summer Harvest: Mid-fall to early spring Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Cabbage ‘Savoy Siberia’ F1 A truly tough vegetable, this savoy withstands hard winters, so is ideal for exposed or cold gardens. The blue-green, blistered leaves taste sweet, and the cabbages stand well in the ground for long periods. Sow: Early spring to early summer Harvest: Early fall to midwinter Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun, partial or dappled shade Calabrese ‘Corvet’ F1 A reliable variety of fall vegetable, producing robust plants and a bumper crop of dense, green heads. Cut the central head while its flowers are still tightly closed for a second harvest of smaller shoots a few weeks later. Sow: Mid- to late spring Harvest: Late summer to early fall Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun Broccoli ‘Bordeaux’ This purple sprouting variety is very useful for those who can’t wait until spring for broccoli.

It is not winter-hardy and does not require the usual exposure to cold to produce its tasty spears. Sow: Late winter to mid-spring Harvest: Midsummer to mid-fall Soil Preference: Well-drained soil, full sun Broccoli ‘White Star’ Creamy white rather than purple flowers make the spears of this spring variety reminiscent of cauliflower; many consider the taste similar, too. Reliably high yields produced over a long period make it a popular choice. Sow: Mid- to late spring Harvest: Early to mid-spring Sun or Shade: Full sun Broccoli ‘Claret’ F1 A large, vigorous plant that may need staking in windy gardens, this variety produces huge yields of chunky, succulent spears in spring. The purple flowerheads are tightly packed and uniform, and taste delicious. Sow: Mid- to late spring Harvest: Early to mid-spring Sun or Shade: Full sun Broccoli ‘Late Purple Sprouting’ To extend your broccoli crop into latespring, try this slightly later-flowering variety. It is slow to go to seed, and the delicious purple-budded spears can be cut over a long period.

Sow: Mid- to late spring Harvest: Early to late spring Soil Preference: Well-drained soil Sun or Shade: Full sun Cauliflower ‘Mayflower’ F1 High-quality, dense white curds are consistently produced by this vigorous early summer variety. Unlike many others, it does not require high nitrogen levels and is harvested early enough to avoid midsummer droughts. Sow: Mid- to late winter and mid-fall Harvest: Late spring to midsummer Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun Cauliflower ‘Romanesco’ If you want something different, try this strange summer/fall variety, with pyramid-shaped heads in a vibrant shade of acid green. Grow over a long season for large heads or sow successionally for frequent small crops. Sow: Early to late spring Harvest: Late summer to early winter Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun Cauliflower ‘Walcheran Winter Armado April’ An extremely hardy winter variety that tolerates heavy frosts and produces large, solid, pure white heads. It ties up a bed for 12 months, so may not be suitable for very small gardens.

Sow: Mid- to late spring Harvest: Early to late spring Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun Cauliflower ‘Violet Queen’ F1 The vivid purple curds formed by this variety will brighten up any vegetable patch, although they turn green when cooked. Plenty of nitrogen and water are required to sustain strong growth. Sow: Late spring to early summer Harvest: Late summer to early fall Soil Preference: Well-drained soil, moist soil Sun or Shade: Full sun Growing Calabrese – How to Grow Calabrese – Allotment & Gardens Home › Vegetable Growing › Growing Calabrese – How to Grow Calabrese Growing Calabrese – How to Grow Calabrese How to Grow Calabrese – A Guide to Growing Calabrese Calabrese There is a lot of confusion over the difference between broccoli and calabrese . The easy way for gardeners to remember is that broccoli is an over wintered crop and calabrese produces its crop the same year it is sown, before winter starts. Both are brassicas and our general brassica growing instructions can be followed.

Calabrese has a milder flavour than sprouting broccoli and is preferred by many , partly due to the fact that it is far more available and cheaper to buy than sprouting broccoli. It is an easier crop to grow than broccoli. Recommended Varieties of Calabrese Belstar F1 is a well domed, firm headed, green Calabrese. It has an excellent flavour and can be sown successionally from April to June It will then crop through the autumn. It remains in good condition for a long time, producing plenty of side shoots once the centre head is cut. This tasty variety can be planted in succession giving a harvest from late summer to autumn. Height: 45cm (18”). Spread: 40cm (16”). Awarded the RHS Award Of Garden Merit (AGM): Thompson & Morgan. Fiesta F1 is an impressive variety which produces large domed heads. Its heat tolerance making it ideal for summer. Fiesta is very good for freezing. Numerous smaller secondary side shoots are produced during late summer and autumn once the main head is harvested. Height: 45cm (18”). Spread: 40cm (16”).

Awarded the RHS Award Of Garden Merit (AGM): Thompson & Morgan. Sakura Speedy , as its name suggests, is a fast maturing early variety , ready to eat in 6-12 weeks. It is a good domed variety and is an excellent ‘baby’ vegetable, sweet and nutritious, ideal for gardening in small spaces and on the patio. It can be sown from February onwards for harvest in mid-July to September. Available Dobies Pests and Problems of Calabrese Like most other brassicas they are affected by clubroot and, if this is a problem on your vegetable plot, you should read the growing with clubroot article. The usual brassica pests need to be considered too but in general they are an easy crop to grow. Cultivating Calabrese Calabrese Information | Calabrese Varieties | Calabrese Prices | Calabrese Growing notes Calabrese Growing Notes Sowing Unlike Broccoli Calabrese does not transplant well, so it should be sown directly into warm soil. Group seeds in threes and 25-30cm apart.

Protect young seedlings with netting to reduce bird attacks Pruning & Thining Thin seedlings to one strong plant Harvesting Cut the heads before the flowers form or the plant will not produce any more. Select a Variety Facebook App - Gardening Actions Let us know what you are doing in the garden at the moment by clicking one of the buttons below to update the Vegetable Garden App on Facebook Calabrese Varieties Good domed, vitamin-rich heads with tight beads and solid, dark green stems. (Often called Baby Vegetables, specially bred variety ideal for gardening in small spaces, be it in the garden or increasin...more ï¿½2.25 Green Magic hasÂ a superb flavour! Once the large tightly packed rich-green heads have been harvested they will be followed by a good crop of tasty side shoots.Â Shows good resistance to White Rust...more ï¿½2.99 This variety of 'calabrese' really has set the standard for performance yield and quality. It produces medium size uniform dense heads of blue-green 'beads' on sturdy plants that will grown well in al...more ï¿½3.95 This variety of 'calabrese' really has set the standard for performance yield and quality.

It produces medium size uniform dense heads of blue-green 'beads' on sturdy plants that will grown well in al...more ï¿½3.95 Calabrese (Italian broccoli) is a great treat in late summer and early autumn either steamed and eaten hot or warm as part of a salad. Once the main head has been harvested side shoots will be produce...more ï¿½1.29 Sow in May to crop in autumn this calabrese produces good yields of medium green large well rounded heads which are set well down within the leaves.Extremely tasty when steamed boiled or stir-fried....more ï¿½1.99 This is an excellent late summer calabrese which both looks good and tastes delicious.Â Expect several tender side-shoots once the head has been harvested. Equally good steamed or boiled....more ï¿½1.99 The beautiful lime green curds are produced from November to January long after calabrese is usually finished. They have a wonderful flavour and a melt in the mouth texture! Can be cooked whole or se...more ï¿½1.49 This variety of 'calabrese' really has set the standard for performance yield and quality.

It produces medium sized uniform dense heads of bluish-green 'beads' on sturdy plants that will grow well in ...more ï¿½3.95 Calabrese Broccoli Seeds and Plants, Vegetable Gardening at HeirloomSolutions.com Calabrese Originally brought to America by Italian immigrants around 1840. The standard home garden broccoli variety. Sturdy 24-30" plants produce nice 4-8" dark green central heads, followed by abundant side shoots. A great variety for home, market, fresh eating, canning or freezing. Make sure to start a new crop of seedlings around July 1st for your fall crop. More Information About 8,900 seeds per ounce Ready to pick in 70 to 85 days Related Items Rare Heirloom Varieties for Growing Broccoli - Garden - GRIT Magazine CONTACT US Rare Heirloom Varieties for Growing Broccoli Calabrese Green and Early Purple Sprouting are just a couple of the rare heirloom varieties for growing broccoli. By Lawrence Davis-Hollander De Cicco Broccoli is another Italian heirloom for growing broccoli, known for compact plants with a 4-inch central head.

Photo Courtesy Seed Savers Exchange Slideshow Print Email Broccoli is an ancient vegetable, yet it didn’t gain much recognition until recently. To tell the story of this plant, we have to go to western and southern Europe, along the coasts of Greece and the former Yugoslavia (now Slovenia, Croatia, Bosnia and Herzegovina, Montenegro and Albania), where the ancestor of broccoli grew wild and still does today. These plants, Brassica oleracea, or wild cabbage, were likely used as a food from Neolithic times. It is the parent and ancestor to a large number of cultivated offspring that are divided into seven or eight groups representing different plant forms. For example, the Capitata Group encompasses the common heading cabbages like savoy, green, red or spring greens varieties, with a terminal bud, botanically speaking. The Acephala Group includes most of the common leafy types like kale and collards, while kohlrabi is a swollen stem of the Gongylodes Group. Additionally cauliflower, Brussels sprouts and Tronchuda (Portuguese kale) each represent a different group.

Broccoli is in the Italica Group, which, like cauliflower, is an inflorescence (flower cluster), yet the tissue has a number of single flower buds rather than being condensed into a solid head as it is in cauliflower. Altogether the plants of Brassica oleracea represent thousands of varieties, yet only one species. Crucifers, all This species belongs to Cruciferae, or crucifers, a large plant family consisting of many species including edible types such as the mustards, horseradish, turnips, rutabagas, and many forms of Chinese vegetables, watercress and others. Crucifer refers to the four-part flowers in the shape of a cross. Flowers of many species are yellow or white, while others occur in a range of other colors. Some Cruciferae ornamentals include Arabis (rockcress), Cherianthus (Erysimum or wallflower), Iberis (candytuft), Lunaria (honesty), and Matthiola (stock). Broccoli , unlike many members of this species, is an annual.

They can bloom the first year, although in mild climates they may be treated as biennials, and some types need vernalization, an induced shortening of the vegetative period, to develop properly. Winter-hardy relatives like kale or collards will flower the second year, producing lovely shoots of flower buds that can be regularly pinched off for a spring harvest and are excellent lightly steamed or added to salads. These buds somewhat resemble a skinny broccoli rabe, which to be clear is not a broccoli, but rather a relative of the turnip. Early cultivation Most folks think early broccoli cultivation occurred around 600 B.C. in Italy or Cyprus, although it is possible that it was cultivated much earlier. Often it is hard to distinguish which plant is being referred to in ancient literature, and there are few specific references to it. Broccoli formed part of the diet of both Greeks and Romans. The Romans had two cabbage varieties known as cauliculi and cymae. The latter is believed to be a form of sprouting broccoli, or a stalked variety, and commanded a good price as it was reserved for wealthier Romans. The same became true for the large-headed cabbages the Romans developed, making them a valuable commodity.

A long period elapses before we hear much about broccoli again, perhaps because of the lack of distinction from other brassicas. It seemed to be largely confined to Italy until the mid-16th century when Catherine de Medici is credited with introducing it to France, although it is just as likely that her Italian chefs were responsible. It did not reach England until around 1700. According to Philip Miller’s Gardener’s Dictionary of 1724, broccoli had been a stranger in England until recently and was known as “sprout colli-flower” or Italian asparagus. A few years later, Stephen Switzer mentions several types growing in his garden near London, two heading types and one loose sprouting, all from one kind of seed originating from Italy.

According to the Complete Farmer published in 1767, “there are three sorts of brocoli cultivated in our kitchen gardens, the Roman or purple brocoli; the Naples, or white brocoli; and the brown or black brocoli.” In 1765, John Randolph of Williamsburg, Virginia, anonymously published his Treatise On Gardening, discussing in detail the cultivation of broccoli, mentioning “Roman or Italian Brocoli.” He suggests “to boil them in a clean cloth and serve them up with butter, as Caulifowers are. The stems will eat like asparagus and the heads like Caulifowers.” Thomas Jefferson had a copy of Randolph’s book in his library and was cultivating broccoli by 1767, perhaps obtaining seed during his trip to France or via his many correspondences with European seed sources. As president, he complained that broccoli was only available commercially for two weeks in the summer. In the early 19th century, he used broccoli as an ornamental on his terrace, featuring rows of purple, white and green varieties.

Bernard McMahon of Philadelphia in his circa 1810 broadside catalog lists Early Purple, Early Green, Large Late Purple and White Cauliflower Broccoli, carefully distinguishing these from true Cauliflower. Later he adds Cape, White Cape, Early White and Early Purple. Growing broccoli in the United States The use of broccoli continued to expand in 19th-century England, and many recipes appear for it in cookbooks. However, in the United States, it really did not gain in popularity until the early 20th century. So while broccoli was available, it wasn’t until the early 1900s when two Italian immigrant brothers, Stefano and Andrea Arrigo, made a concerted effort to grow and feature broccoli as a major vegetable crop . Initial plantings were made in San Jose, California, and they promoted it on the radio. Their brand was named Andy Boy after Stefano’s son Andrew. The company’s Boston division shipped the vegetable to the North End neighborhood of Boston, which resulted in rapid sales. The D’Arrigo Bros Co., based in Salinas, California, is still going strong along with Andy Boy broccoli.

Varieties Calabrese Green was introduced in the late 19th century to America and represents a typical Italian sprouting type, of which, in Italy there were many different varieties, color forms and maturation dates. Italian immigrants first brought seeds to America and cultivated them on the East Coast. The heads are not huge, about 5 to 8 inches, medium green, and continue to produce side shoots the rest of the season, hence the term sprouting. Similar to Calabrese is De Cicco, another Italian heirloom introduced around 1890. De Cicco forms smaller blue-green heads, around 5 inches across. These broccolis tend to produce best when the weather is cool; they should be planted either in early spring or late summer and early fall. Both of these broccolis are “heading broccolis,” the type most often found in stores. Early Purple Sprouting is currently described in catalogs as an old English heirloom, and it is likely a descendant of types grown in Italy for centuries and introduced to England in the 18th century. Hardiness probably increased as it migrated northwards and from cross pollination with wild northern types of Brassica oleracea.

This is a late-season type that does best in the fall for a spring harvest, as it needs a cold period, or vernalization, to yield well. Considered hardy in milder climates, it produces the following spring an abundance of purple flower buds and purple flushed to fully purple stems. These long stems are what was once called asparagus broccoli, as they bear a superficial resemblance to asparagus. In Zone 5, I’ve seen small heads in the late fall, and it is not hardy here. Yet over wintering with protection, such as in high tunnels, is an option, and soon modern hybrid forms of these sprouting types may enter the commercial market. Purple of Sicily Cauliflower, or Cavolfiore di Sicilia Violetto, is another wonderful variety that produces fairly large heads in the autumn, with a distinct purple color that may not be uniformly distributed across the entire head. The heads weigh as much as 2 to 3 pounds. This is, as the name implies, an old Italian heirloom, and while it does have a cauliflowerlike appearance, it is a broccoli. Purple Cape has large, dark green wavy leaves with firm purple heads, and is an autumn heading variety.

A number of “Cape” types were known historically and were brought to England in the 18th century from the Cape of Good Hope in South Africa. While there is an African connection, these “Cape” types originated from Italian seed. Unfortunately there is a dearth of heirloom varieties available, and it seems many disappeared early in the 20th century and then after Word War II. This may be due in part to the demands of production farming for big consistent yields and thus larger and heavier heads of hybrid broccoli — as opposed to the sprouting types such as the “asparagus” forms — plus a preference for green coloration. Read More: Green Sprouting Calabrese - Heirloom, Untreated, Open Pollinated, Vegetable Seeds - Sustainable Seed Company Type the characters you see in the picture: * Add review 16141 Green Sprouting Calabrese Broccoli Seeds 2.29 USD InStock Broccoli Heirloom Seeds Brassica oleracea Green Sprouting Broccoli Seed (60-90 days) This is the mainstay of our gardens. Our strain of Calabrese is VERY frost tolerant.

As I type this four days after Christmas and nine days after a week long ice storm, WE STILL HAVE BROCCOLI. The hybrid broccoli froze solid. Start Green Sprouting broccoli early in the season and by early summer you will have tons of sweet broccoli. Harvest the central head then lay the plant over on its side for an explosion of side shoots that will just keep coming till the heat of summer. If you are in a relatively cool area as we are, green sprouting broccoli may continue to produce for 6 months or longer. We don't plant a fall crop we just keep this one crop trimmed and enjoy the rewards. You just can't beat Calabrese. 1947 Pike Seed Company. says about Green Sprouting Calabrese ... "Italian early Green Sprouting, producing large heads of tender green sprouts." Green Sprouting Calabrese is recommended by the Following State Universities or Ag Extension Offices as a variety that performs well for their region. FL, TX Customers also bought Broccoli or calabrese Broccoli (Calabrese) Broccoli (Calabrese) Broccoli or calabrese is a relatively modern vegetable and is one of the most popular.

It is quick and easy to prepare with little or no waste and similarly easy to cook. It is attractive, whether served raw or cooked, and you can buy it in the quantity you require, unlike cauliflower or cabbage. History : Before calabrese came into the shops, people bought and ate purple sprouting broccoli. This is basically an "untidy" version of calabrese, with long shoots and clusters of flowerheads at the end - the broccoli we know today has neat tidy heads. The stalks of purple sprouting broccoli have a faint asparagus flavor. The Romans cooked purple sprouting broccoli in wine or served it with sauces and it is still a popular vegetable today in Italy, cooked in the oven with anchovies and onions or served with pasta in a garlic and tomato sauce. Varieties : Calabrese Broccoli - This is the vegetable we today commonly call broccoli, with large beautiful, blue-green heads on succulent stalks. it is named after the Italia province of Calabria where this variety was first developed. Purple Sprouting Broccoli - The original variety that has long thin stalks with small flowerheads that are normally purple but can be white or green. Heads, stalks and tender leaves are all edible.

The purple heads turn green when cooked but the others keep their color. Purple sprouting broccoli is more seasonal than the easily available calabrese; it is usually available from late winter onwards. Buying and Storing : If possible, buy loose broccoli rather than the pre-wrapped bundles, because it is easier to check that it is fresh and also because wrapped vegetables tend to deteriorate more quickly. Purple sprouting broccoli can also be sold loose or pre-packed. Check that the stalk, flowerhead and leaves all look fresh and that the flowerlets are tightly closed and bright green. Neither type will keep for long. Broccoli 'Calabrese' Plant Care & Growing Information | Folia 91 stashed Calabrese is a variety of Broccoli which is a member of the Mustard family. Its botanical name is Brassica oleracea (Italica Group) 'Calabrese'. Calabrese is a heirloom (open pollinated) variety. Its fruits normally ripen as a colour very similar to Ao green. Leaves usually appear in Ao green colour. Compact, early with a medium sized head which is 4-5 inches (10-12.5 cm) across.

Vigorous producer of large side shoots which form after main head is cut. If you let it produce side shoots, space it at 24 inches (60 cm) since the plant gets huge. Nice sweet taste, tender shoots. Good for both spring and fall planting. This variety matures as different times, providing a staggered harvest naturally until hard frost kills it. Calabrese grows as an Annual and is a Vegetable. Being an Annual, it tends to grow best over the course of a single year. Calabrese is known for growing to a height of approximately 75.0 cm (2.44 feet). Italy is believed to be where Calabrese originates from. Calabrese Broccoli tends to need a moderate amount of maintenance, so ensuring that you are aware of the soil, sun, ph and water requirements for this plant is quite important to ensure you have a happy and healthy plant. This variety plant info is provided by the myfolia gardener's wiki. All details about Calabrese have been kindly provided by our members. Partial Sun Medium A partial sun position will ensure your plant thrives and remember to water moderately.

Calabrese is generally regarded as a tender plant, so remember to wait until your soil is warm and the night time temperature is well above freezing before moving outside. Use USDA Hardiness Zone 3 - 10 as your guideline for the appropriate climate for this plant. Calabrese needs a loamy and sandy soil with a ph of 6.2 to 7.2 (weakly acidic soil to weakly alkaline soil). Growing Calabrese from seed Try to aim for a seed spacing of at least 5.85 inches (15.0 cm) and sow at a depth of around 0.51 inches (1.3 cm). For optimal germination, soil temperature should be a minimum of 10°C / 50°F. By our calculations, you should look at sowing Calabrese about 42 days before your last frost date. Transplanting Calabrese Calabrese is tender, so ensure you wait until all danger of frost has passed in your area before considering planting outside. Know your Broccoli - Know your Vegetables Know your Broccoli Broccoli The words 'broccoli' and 'calabrese' are different varieties of the same vegetable.

In general terms, calabrese produces green heads whereas broccoli produces white or purple heads (purple sprouting). The most common in England is 'calabrese' which annoyingly, is sold in some of the super markets as 'broccoli'. The flavour of calabrese is milder and much preferred by many to sprouting broccoli and it is an easier crop to grow. To grow, first decide if you want to grow broccoli (smaller heads) or calabrese (larger heads). Calabrese Broccoli is a member of the cabbage family, and is closely related to cauliflower. Its cultivation originated in Italy, and Broccolo, its Italian name, means "cabbage sprout." Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable's being known 2,000 years ago. Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. Broccoli has been grown in the UK since the early 18th century, although the purple sprouting variety has only risen to prominence in the last 30 years.

Broccoli was first introduced to the United States by Italian immigrants, but did not become widely known there until the 1920s. Because of its different components, broccoli provides a range of tastes and textures, from soft and flowery (the floret) to fibrous and crunchy (the stem and stalk). Do not let the smell of the sulfur compounds that are released while cooking keep you away from this highly nutritious vegetable. Human population as well as animal studies consistently show that diets high in cruciferous vegetables, such as broccoli, kale, cabbage and cauliflower, are associated with lower incidence of certain cancers, including lung, colon, breast and ovarian cancer. Now, research published in the International Journal of Cancer (Zhao H, Lin J) suggests that bladder cancer can join the list. Like other cruciferous vegetables, broccoli contains the phytonutrients sulforaphane and the indoles, which have significant anti-cancer effects.

Research on indole-3-carbinol shows these compound helps deactivate a potent estrogen metabolite (4-hydroxyestrone) that promotes tumor growth, especially in estrogen-sensitive breast cells, while at the same time increasing the level of 2-hydroxyestrone, a form of estrogen that can be cancer-protective. Indole-3-carbinol has been shown to suppress not only breast tumor cell growth, but also cancer cell metastasis (the movement of cancerous cells to other parts of the body). Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d'œuvre trays. Although boiling has been shown to reduce the levels of anti-cancer compounds in broccoli, other preparation methods such as steaming, microwaving, lactic fermentation, and stir-frying have not been shown to reduce the presence of these compounds. Purple sprouting broccoli Broccoli matures in spring from sowing made the previous year, whereas calabrese types matures in mid to late summer from sowings made earlier in the same year. Because of the large differences in sowing to harvest times for different types of broccoli, it is extra-important to examine the instructions on the seed packets.

That way you won't pick the wrong variety. The time of sowing broccoli with no protection depends on the variety, so read the seed-packet instructions carefully. More... Calabria traditional cuisine Calabria Gastronomy Calabrian cooking strikes a beautiful balance between meat-based dishes, featuring pork, ovine (lambs, kid, and so on) vegetables, especially eggplant, and fish, all flavored with richly fragrant mountain herbs. With respect to the inhabitants of some other Italian regions, Calabrians have traditionally placed a greater emphasis on preserving their foods, in part because the heat and dryness of the mountains inland make crop failure a distinct possibility, people plan ahead, packing vegetables and meats in oil, preparing cold cuts, and, along the coast, curing fish as well, especially swordfish. Traditional to Calabria is stockfish, (stoccofisso) which in some areas acquires a particular flavor. Stockfish can be cooked in many ways, but traditionally it is roasted, fried, or alla molinara with tomato, potatoes and cappers. The most known is the 'stocco di Mammola', a mountain village in the Aspromonte where the fish is cured in fresh spring water.

(Dried codfish (stoccofisso) not to be confused with what we call 'baccala' which is salted.) An interesting white meat dish at Altomonte is roast cockerel; a classic fish dish is swordfish harpooned in the spring off the Violet Coast between Villa San Giovanni and Palmi. Traditionally, it is roasted in a pickle sauce or served alla marinara with tomato and parsley or alla pizzaiola. The fiery pork paste from Calabria: The famous 'Nduja is a spicy, spread able pork sausage typically made with parts of the pig such as the shoulder, belly and jowl, as well as tripe, roasted peppers and a mixture of spices. It is a Calabrian variation of salami, loosely based on the French 'andouille' (hence the name) introduced in the 13th century by the Angevins. It is mainly served with slices of bread or with ripe cheese. Its unique taste makes it suitable for a variety of dishes. For example, it can be added to pasta sauces...or on a pizza. It originates from the small town of Spilinga in the province of Vibo Valentia.

Calabria cooking has become immensely popular. In addition, a lot of indirect publicity has been provided on an international scale by dietologist​ who with the Americans to the fore, have discovered that Mediterranean cooking and particularly Calabrian, is one of the healthiest. Olive oil is now seen highly nutritious, good for the arteries and withstanding change at high temperatures . The small red peppers turns out to be a vasodilator and whole meal bread is good for the stomach. Calabrian cooking is healthy, simple and plain. Nevertheless, imagination and necessity in a people often isolated for long periods, have supplemented this simplicity with inventiveness in food preparation. The maccaruni e casa is common; this homemade pasta is rolled round bits of wire or sticks (in Greek Calabria, these are called cannici). In the province of Vibo Valentia, this kind of pasta is known as fileia. It is always served with a meat sauce, made of well-cooked pork, often mixed with veal and goat meat ( Calabria Grecanica , Reggio di Calabria).

The so called small meats, lamb, kid and goat, are renowned , and a well known dish is capra alla bovese (Vutana); goat meat boiled with herbs is popular, as is roast kid, eaten throughout the entire region. Pork is an important ingredient, and a popular dish is the frittula, hot pig's skin eaten with warm bread. Frittole is prepared by cooking pork rind, pork meat and other less noble parts of the pig (part of the neck, cheek, tongue, nose, ears, kidneys, etc.) with pork fat (for taste). It is cooked slowly in the "caddàra", the traditional tinned copper pot. The city of Catanzaro is well known for its "morzeddu" or morsello, its own specialty, made of tripe, cow's heart and lungs, well seasoned with herbs and spices also served in a pitta (round bread with the hole). Another popular dish is vegetable soup, or pasta and vegetable soup, pasta and beans, pasta and broccoli, pasta and brodo beans, polenta and cabbage, rice and endive, pasta and peas.

The basic of each dish is olive oil, with home-made tomato sauce, pork fat, pressed salted aubergines and salami. Aubergines are a basic ingredient of Calabrian cooking. Every bit of this amazing vegetable is used, including the skin, with excellent results. Often served as a main course, such as melanzane alla parmiggiana, baked and seasoned with oil, parsley, salt and cheese. Other recipes include caponata, stuffed, fried with anchovies, or roasted with peppers. ​Spreads - Pate' : Calabrese cooking is famous for the deliciousness of its first courses, often seasoned with extra-virgin olive oil. Among the numerous seasonings and sauces a special place is occupied by creams or patés, obtained from some of the most typical products of this land such as mushrooms.

One of them is the paté with delicate taste and aromatic fragrance obtained through the grinding of just-plucked carrots, another one is the paté of onions of Tropea, combined with oregano and vinegar, or the paté of aubergines ​ Piccantino (La bomba - The Bomb): Mushroom-based and very spicy fine sauce made of hot pepper, aubergines, olive oil, aromatic herbs, salt and vinegar. Excellent is the cow's milk cheese made in very small quantities by the monks in Serra San Bruno, like the goat's milk cheeses from Aspromonte, made at Bova, Roccaforte del Greco, Staiti, Motta San Giovanni and Roghudi.. Connoisseurs consider the Calabrian goat's milk cheeses as one of the best. Caciocavallo : When on the plateau of the Sila there was not yet the fixed stabling, the caciocavallo was produced exclusively in the period between spring and summer from cattle of the Podolica Breed, in the wooden huts cowherds, called vaccarizzi.

It is let mature for a month in a fresh airy room, where the shaped cheeses are hung in a couple "on horseback" of a horizontal pole. Seasoning goes on for 3 months up to one year in a cellar at constant temperature. Butirro is a typical cheese generally made using the paste of caciocavallo or provola, which is then filled with butter. It can be tasted during meals at table or on plain pasta, it gives a very sweet taste of milk enzymes. The working of butirro takes place between spring and summer, when animals are lead to the mountain pastures. The "spun" paste constituting the butter covering is obtained from the working whey of caciocavallo, scamorze, provole or mozzarella. SMALL ANIMALS OF PROVOLA : In the municipality of Marcellinara mixed breed cow's milk is used for the production of a cheese in the typical shape of small horse wearing a mediaeval hardness, sometimes including the rider, or else in the shape of different animals. Their color is straw yellow and they do not need any seasoning. They are often custom-made in order to set up gastronomic shows and their weight varies bet.

35 and 300 g. Wines - Calabria has a vast range of wines, and each part of the countryside seem to have its own. In antiquity, Calabria was known by the Greeks as Enotria (land of wine) with over a hundred varieties of wine. Some of the finest red wines come from Ciro. Generally speaking, Calabrian red wines are better than the white, and such is their strength and body that they are widely used to " cut " a large number of Italian wines, including the renowned Barolo, as well as foreign. The controlled origin wines ( DOC ) in Calabria are now Ciro' and Melissa (upper ionian Catanzaro), Lametia (Piana di Lamezia Terme), Savuto (along the Savuto river, Cosenza province), Donnici (upper Crati Valley, Cosenza province) Graco di Gerace (a white wine, Locri area) and Sant'Anna (Isola Capo Rizzuto).

Apart from these wines, of which the world famous Ciro' is outstanding and described as the oldest wine on earth, many other deserve a mention, and though well known, have not been accorded the DOC recognition. These include Pellaro, originating a few miles south of Reggio Calabria, known for its robust quality, flavor and strength , Kalipea, made at Locri, golden in color; Limbadi (Catanzaro), a good table wine; Rossano , made in the area near the town, ruby colored with a high alcoholic content; Verbicaro (Cosenza), from the Lao river basin. A curiosity is the Trasfigurato wine from Seminara , kept in terracotta containers and smoked. There are 100's of other wines, all good, and the search for Calabrian wines can be a fascinating pastime for visitors wishing to get to know Calabria , not only for what it is but for what it has to offer. Grazed by the winds of both seas, Calabria's olive groves also produce some of the Bel Paese's best olive oil. The region is Italy's second biggest producer of the liquid gold after Puglia.

Bruzio olive oil produced in the province of Cosenza was first among the Calabrian extra virgin olive oil to obtain the DOP recognition by the European Union. The name "Bruzio" retraces the ancient name of the corresponding part of Calabria, with the main center Cosentia, inhabited by Bruzi, ancient Italic tribes. Olive Oils: Alto Crotonese PDO, Bruzio PDO, Lamezia PDO Oil essences: Bergamotto di Reggio Calabria PDO One of the dishes that sums up the Calabrian philosophy of food is caviale dei poveri, (sardella-rosa marina calabrese) poor people's caviar, made by packing herring roe in oil, and flavoring it with hot peppers (baby sardines).

Question: Calabrese is a variety of which vegetable?
Answer: Broccoli